We used a Le Creuset Signature Cast Iron Casserole to cook the brisket

Directions

1

For the Beef: Preheat the oven to 170C.

2

Rub the spice mix all over the brisket until well coated.

3

Heat oil in a casserole dish on medium to high heat then place the brisket fat-side down and cook until browned on both sides, about 5 mins. Transfer to a plate.

4

Cook the red onion in the dish on medium heat until softened, about 5 mins. Add the garlic and cook for a further minute, stirring often so it doesn’t catch. Add the passata, beef stock, cider vinegar and honey to the dish, stir well, then remove from the heat.

5

Place the brisket back in the dish, fat side up, then cover and bake for 3 hours, or until meat is very tender, basting every 30 minutes.

6

Carefully place the cooked brisket on a chopping board and thinly slice against the grain. In a bowl mix brisket with ½ cup of sauce from the casserole.

7

For the Grilled Avocados: halve and destone the avocados. Season with salt and lightly toss with oil and lime juice.

8

Heat a skillet pan until very hot then carefully place the avocado halves on. Grill for 2 minutes on each side until charred.

9

To Serve: serve the brisket on the tortillas with extra brisket sauce goodness. Top with radishes, cabbage, onion and a slice of grilled avocado. Garnish with fresh coriander and jalapenos. Squeeze over a little lime juice and dig in. ¡Qué rico! (Yum!)